OmNomNom!

Clarified butter has a wide variety of uses. I usually use it for making middle eastern desserts, but it can also be used when eating lobster (you dip the meat in it). It's not a commonly used thing in other cuisines, but if you want to make paklava or anything using filo dough, you're going to want to have this one in your skill set.

( Pictures and instructions ahoy! )

Reasons to clarify butter:
-it gets rid of the milk solids
-has a "cleaner" taste
-doesn't mix with other flavors much, allowing a clearer flavor pallate to develop
-cooks at higher temps without burning or smoking

Thus endeth the lesson.

-Kat